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Pasta Primavera
This one-pot meal is packed with fiber! Add a squeeze of fresh lemon juice and a sprinkle of fresh basil before serving to brighten the flavors.
8 oz short shaped pasta, such as fusilli, penne, or rigatoni
16 oz package of mixed frozen vegetables, such as Normandy or California blend
2 cups halved cherry tomatoes
2 tbsp extra virgin olive oil
1 tbsp fresh garlic, minced
¼ cup finely shredded Parmesan cheese
1
Cook pasta in large pot of boiling, salted water according to package directions for about 4 minutes. Add frozen vegetables. Cook about 5 minutes more or until pasta and vegetables are tender. Drain pasta and vegetables, reserving 1/2 cup cooking water.
2
Return pasta mixture to pot, and stir reserved cooking water, tomatoes, oil, garlic, and salt and pepper to taste. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese.
Recipe adapted from: Better Homes & Gardens and Vegetarian Times
Ingredients
8 oz short shaped pasta, such as fusilli, penne, or rigatoni
16 oz package of mixed frozen vegetables, such as Normandy or California blend
2 cups halved cherry tomatoes
2 tbsp extra virgin olive oil
1 tbsp fresh garlic, minced
¼ cup finely shredded Parmesan cheese